Grease a springform tin (25cm in diameter) well with butter and sprinkle it with sugar. Pour the mixture in the tin and bake it in a preheated oven at 175°C for about 50-60 minutes. Check the cake with a skewer, when the mixture doesn't stick to it, the cake is finished. Put the cake on a wire rack to cool. Decorate the cake with holly and sprinkle with icing sugar, serve with coffee/tea or port.
Tips:Try toasting a couple of slices of this delicious spice cake the day after it has been baked and serve it with cold butter.
